Strawberries and Cream Pancakes

  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

3
cups sliced strawberries
1/4
cup sugar
2
cups Original Bisquick™ mix
1
cup milk
2
tablespoons sugar
1
teaspoon vanilla
2
eggs
1 1/2
cups whipping (heavy) cream, whipped

Directions

  • 1 Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2 Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3 Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.

Notes










Tips

Expert Tips

Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300ºF oven.

With so many fresh fruits available year-round, you don’t have to limit yourself to strawberries. Just imagine the possibilities: blueberries and cream, peaches and cream, bananas and cream. The choices are endless!

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
360 ),
% Daily Value
Total Fat
40 g
40 %
(Saturated Fat
21 g,
21 %
),
Cholesterol
210 mg
210 %;
Sodium
950 mg
950 %;
Total Carbohydrate
70 g
70 %
(Dietary Fiber
4 g
4 %
),
Protein
12 g
12 %
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
100%;
Calcium
26%;
Iron
14%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.